Hey everyone, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a special dish, swiss meringue buttercream. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Swiss Meringue Buttercream is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Swiss Meringue Buttercream is something that I have loved my entire life.
Swiss meringue buttercream can be finicky. It's temperamental and can cause a whole lot of How long does Swiss meringue buttercream last? Swiss Meringue Buttercream will become your go-to buttercream frosting.
To begin with this recipe, we must first prepare a few ingredients. You can cook swiss meringue buttercream using 5 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Swiss Meringue Buttercream:
- Get 6 large egg whites, room temperature
- Take 160 grams granulated sugar
- Take 300 grams unsalted butter, room temperature but not too soft, cut into cubes
- Prepare 1/4 tsp vanilla extract
- Make ready 1/4 tsp salt
It's made by dissolving sugar in egg whites and then whipping them to a stiff meringue. While I frost most of my cakes with American buttercream, sometimes I like to mix things up! Swiss meringue buttercream is a silky smooth style of buttercream. It is made from a Swiss meringue which creates a stable buttercream that does not crust over.
Steps to make Swiss Meringue Buttercream:
- Place egg white, salt and sugar in a heat-proof bowl and cook over a double boiler, stirring with a hand whisk at all times until sugar has completely dissolved.
- Transfer the egg white mixture into the stand mixer bowl and using the whisk attachment, beat with high speed until stiff peaks and the mixture has cooled to room temperature. If they’re still hot to the touch, even if they look white and stiff, they will melt the butter when you add it.
- Once the egg whites are room temperature and stiff, add the butter a cube at a time, while the mixer runs on medium speed. It’s important to add it slowly, to give everything time to emulsify properly.
- Once all of the butter is added, increase the speed again and whip until it comes together and is light and fluffy. Scrape down the bottom and sides of the bowl every once a while.
- You can store the buttercream in the freezer up to one month. When you want to use it, bring it to room temperature then whip on low speed until smooth again.
This is made by whipping a mixture of egg whites and sugar that has been gently heated in a double boiler until the sugar dissolves and the eggs are cooked. Did you know a basic Swiss meringue buttercream recipe is actually a bowl filled with endless This buttercream is delicious with any cake (or just on its own tbh), but you can amp up the Nutella-esque. Use this buttercream recipe to make Black Forest Layer Cake with Cherry Preserves, Tiramisù Layer Cake with Mascarpone Mousse. Swiss meringue buttercream, on the other hand, is light, luxurious, easy to make, and perfectly pipe-able. It's far less sweet than American buttercream and has an irresistible silky texture.
So that is going to wrap this up for this special food swiss meringue buttercream recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
